Spit Out the Hook: October 23 2014

Who buys a boat in New England on October 23rd?  That would be me and Chris.  It was not the perfect plan due to the looming New England winter but the boat was what we were looking for - a coastal cruiser set up for life (mostly) on the hook.  We had been looking for a coastal cruiser/island hopping motor boat trawler on-and-off for over a year but we were unable to find a trawler that overlapped both our budget and our wish list.

The real kicker for this boat was that it was in such solid condition and with many on-the-hook systems that we could leave for a winter in the Bahamas NOW.  So, we bought the boat in Fall River, MA, and signed the papers.   Four days later we had sealed the deal with the sellers over delicious hamburger/jalapeno/bacon pizza at Marc Anthony's Pizzeria in Onset after a day of learning the basics of operating the boat (Mar 25).  Yikes - there is a lot to learn and familiarize ourselves with...slowly, slowly.  The next day we moved the boat to Boston Harbor for a brief provisioning stop before heading south.  The weather through the Cape Cod Canal and onto Boston was different than forecast (as usual) with 30 knots of wind on the nose.  Not to worry because the boat handled well and we were warm and dry throughout the trip.


Getting to Boston was fine but docking in a slip was another story.  We were nervous about our ability to maneuver so we picked up a mooring ball instead of pulling into a slip.  That said – luck was on our side and an over-sized slip soon opened up at Waterboat Marina.  We went for it – but first did some touch-and-go practicing in Boston Harbor.  This tied up location was perfect for loading and unloading from our house just steps away.

Then the frenzy began.  We scurried around like headless chickens noting what was aboard and what was needed (thankfully, not much).  Drives to Home Depot, Bed Bath & Beyond, The Container Store, Target and Costco filled our days.  While checking items off of our lists - it snowed.  Yes, it snowed!  Yikes – we needed to get out of Dodge so we focused on a favorable weather window ASAP.

Our weather window to get to Florida came early so we scampered to get going 24-hrs ahead of schedule.  Somehow we got everything sorted out and I even made two trays of enchiladas for dinners while underway.  Only one or two science experiments were left in the fridge at our home on land but those are (hopefully) the only loose ends - no big deal at all.  We’ll sort that out when we return in about a month for holidays back in Boston and the boat tied up in Florida.  At least that's the plan. 


Enchiladas (from Deb Ann Orfala)
This recipe can easily be scaled up or down whether for a crowd or just a couple.  Once prepared it stores in the fridge for a day or two.  When ready to eat just heat it up in the oven until bubbly and warmed through.
Flour tortillas

Hormel chili (with or without beans – your preference)
Cheddar cheese, grated
Yellow or white onions, chopped
Vegetable oil
Cilantro, chopped (garnish)
Sour cream (garnish)
Salsa (garnish)


1) Mix together chili, cheese and onions to your preferred ratios (there are no mistakes, here).
2) Fill one tortilla with chili/cheese/onion mixture and roll into tube form with ends open.  Make as many as will fit in a 9x13 casserole dish (usually 6-8)…or the casserole dish you are using.
3) Heat a small amount of vegetable oil in a skillet.  When hot - brown each rolled enchilada on all sides.  Return to casserole dish.  Repeat until all enchiladas are browned.
4) Garnish down the center of the rolls with extra filling and cheese.
5) Bake at 350 degrees for 30 minutes or until bubbly and heated through.
6) When served garnish with cilantro, sour cream and salsa as you like.